Bites
Appreciating Chocolates
Do you know how to differentiate quality chocolate from regular chocolate?
Sign up for the Prestat Chocolate Appreciation Workshop. (Ideal for groups of 10-30).
For enquiries, please call 6238 2558 or email info@prestat.com.sg
Appreciating chocolate
Tasting chocolate for pleasure is a journey of discovery, a most enjoyable way to explore your own palate and preferences. No two people taste flavors or even experience textures in the same way; you will be amazed at the different responses you will find among a group of tasters.
For beginners, we recommend that you start with Prestat's Single Origin Chocolate Buttons. Get together with a group of friends and discover the exotic wonders of Madagascar, Sao Tome and Arriba through chocolates!
Getting Started:
You will need:
- Chocolate samples cut or broken into small pieces (because tasters often taste and re-taste). Plan for providing about 1/3 to 1/2 oz. of each chocolate sample per taster.
- Tasting Notes Write your own personal tasting notes and compare them with the rest of the group. (Click here to download)
- Water (slightly warm), and unsalted, unflavored crackers or matzo for each taster to cleanse the palate between tastes
What You Should Look Out For:
There is no hard and fast rule with chocolate appreciation. To become a true chocolate connoisseur however, curiosity is a very important trait to possess. Chocolate tasting is all about paying attention to the special nuances of different chocolates in ways you probably haven't considered before.
Appreciating chocolate is a multi-sensory experience and quality chocolates should allow you to engage all your senses ?
APPEARANCE. An attractive sheen on the surface of chocolate with a tight, fine-grain and even-colored appearance, especially at the cut or broken edges indicates that the chocolate was well-tempered, and properly cooled and stored.
AROMA. Before tasting your chocolate, rub the piece of chocolate with your thumb to release its aroma. Hold the chocolate to your nose in cupped hands to capture and hold the aroma close. You may find that the chocolate simply smell "chocolaty." But as you compare one piece with another you will notice general differences in richness, intensity, sweetness and earthiness. You'll pick up on lower notes and higher notes.
SNAP! It should resonate with a healthy sharp, crisp snap when you first break the chocolate. A good snap is an indication of the amount and quality of the cocoa butter in the chocolate, how finely ground the chocolate particles are, and how well the chocolate was tempered.
TASTE. Place the chocolate on your tongue and allow it to melt and release its different intense flavours. Does it melt readily and feel smooth and creamy? Or is it coarse and hard? Feel the texture of the chocolate ? whether it is grainy, powdery, drying or smooth and silky. Also, see how long does the flavour last in your mouth ? does the flavour change from the beginning to the end? Describe the different flavours that you taste.